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Narikatsu

2024 4 Street SW Calgary AB T2S 1W3 · Food - General

Official record from Alberta →

Inspection summary

Narikatsu has been inspected 4 times by Alberta Health Services (Environmental Public Health) since December 3, 2024. The most recent inspection, on March 7, 2026, recorded 3 infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 4 times across 2 separate inspections, most recently on March 7, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 6 times across 2 separate inspections, most recently on January 2, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 3 times across 2 separate inspections, most recently on March 7, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

About this data

These results come from Alberta Health Services (Environmental Public Health), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

4 inspections

  1. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Both quat sanitizer buckets were tested and 0ppm was detected. The sanitizer at the dispenser was tested and 200ppm was detected. The sanitizer buckets were dumped and replaced at the time of the inspection. Please ensure the dispenser is run prior to filling the buckets to ensure the concentrate is able to fill the line and properly mix with the water. Please also ensure staff are testing the sanitizer with the test strips to ensure it is mixed properly (200ppm).
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The plastic wrap on the bamboo rolling mats is only being changed once at the end of the day. The plastic wrap must be replaced every 2 hours and each time there is contact with a different species of raw fish.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A bowl was being used as a bulk scoop for dry ingredients. Please ensure that all bulk scoops are equipped with a handle to protect from cross-contamination.
  2. Monitoring Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no paper towel available at the east hand wash sink. Facility did not have any paper towels available to fill the dispenser.Ensure that adequate paper towels are available. All paper towel dispensers must be stocked with paper towels at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There were no paper towels available in either washroom. Napkins were being used.Stock washroom paper towel dispensers with paper towels.
  3. Initial Inspection

    0 infractions

  4. Demand Inspection

    8 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The drain plugs available did not hold water in the sinks.Obtain two well-fitting drain plugs for the two compartment sink.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The residual concentration of chlorine at the dish level during the sanitize cycle measured between 10-50 ppm.Residual chlorine concentration at the dish level during the sanitize cycle must measure 100 ppm.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were not available for use.Obtain chlorine test strips to verify the residual concentration of chlorine at the dish level for the dishwasher.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was a hole in the wall on the west side of the back food preparation/dishwashing area, close to the dry food storage shelf.Repair the hole in the wall. Ensure that the wall is smooth, non-absorbent to moisture, easy to clean, and constructed of materials intended for the purpose.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was a damaged area of wall on the south side of the facility on the dividing wall between the cookline and the back kitchen.Repair the damaged wall. Ensure the wall is smooth, non-absorbent to moisture, easily cleanable, and constructed of materials intended for the purpose.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • It is unknown when the last time the grease trap was cleaned out. Records could not be located. Either obtain grease trap records and confirm that the grease trap service is up to date, or have the grease interceptor cleaned out.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floors in hard to reach areas (corners and edges) had grease and soil accumulation.Clean floors in hard to reach areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some walls have soil, grease, and food debris accumulation.Clean walls in the facility.

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